Pull-Apart Taco Bowl

pull-apart taco bowl Snack
Pull-Apart Taco Bowl
  • Prep 10 min
  • Total 30 min
  • Servings 4

Here’s a crowd-pleasing snack for any occasion, complete with all the flavours of a loaded taco bar…and even more fun! ...MORE + LESS -


2 tbsp (30 mL) vegetable oil
1 lb (500 g) lean ground beef
1 pkg (24 g) Old El Paso™ Taco Seasoning
1 1/2 cups (375 mL) Old El Paso™ Salsa, divided
1 round country loaf
1/3 cup (75 mL) melted butter
1 tbsp (15 mL) finely chopped fresh parsley
1 tsp (5 mL) minced garlic
1 1/2 cups (375 mL) shredded Cheddar or Monterey Jack cheese
1/4 cup (60 mL) chopped green onions
3/4 cup (175 mL) sour cream


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  • 1
    Preheat oven to 375°F (190°C). Line baking sheet with parchment paper or foil.
  • 2
    Heat oil in skillet set over medium-high heat; add beef and sauté for 3 to 5 minutes or until cooked through. Stir in taco seasoning, 3/4 cup (175 mL) salsa and 1/2 cup (125 mL) water; lower heat to medium and simmer for 10 to 12 minutes or until sauce is thickened.
  • 3
    Meanwhile, cut loaf crosswise into slices without cutting all the way through loaf; rotate loaf 90 degrees and repeat slicing in other direction to make checkered pattern, keeping loaf intact. Combine melted butter, parsley and garlic; brush all over loaf, making sure to brush inside cuts.
  • 4
    Place loaf on prepared pan. Fill bread pockets with beef mixture and cheese. Bake for 8 to 10 minutes or until cheese is melted and golden. Remove from oven and sprinkle with green onions. Serve with remaining salsa and sour cream on the side.

Expert Tips

  • For a vegetarian version, replace ground beef with crumbled veggie ground round.
  • Use a jalapeño-flavoured cheese and Old El Paso™ Spicy Taco Seasoning for a real kick.

Nutrition Information

Nutrition Facts

Serving Size: 4 to 6 servings
% Daily Value
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.

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